Print

Perfect Wood-Fired Prime Rib Recipe on a Kettle Grill with Easy Au Jus

wood-fired prime rib - featured image
Print Recipe

This recipe teaches you how to master a juicy, tender prime rib with a smoky crust using a simple kettle grill and easy au jus. Perfect for weekend gatherings or special dinners, it combines rustic charm with mouthwatering flavor.

Ingredients

Scale
  • 5 to 6 pounds bone-in prime rib roast (USDA Choice or Prime grade)
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 sprigs fresh rosemary, finely chopped
  • 2 sprigs fresh thyme, finely chopped
  • 2 tablespoons olive oil
  • 3–4 hickory wood chunks (or applewood for sweeter smoke)
  • 2 cups low sodium beef broth
  • 1 small shallot, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon Worcestershire sauce (optional)

Instructions

  1. Take the prime rib out of the fridge about an hour before cooking to reach room temperature. Pat it dry with paper towels.
  2. Mix kosher salt, black pepper, garlic powder, rosemary, thyme, and olive oil in a small bowl. Rub this mixture generously all over the roast.
  3. Light charcoal and wait until briquettes are covered with white ash. Arrange coals on one side of the grill for indirect heat. Place drip pan on the empty side and add soaked wood chunks on top of coals.
  4. Aim for a steady grill temperature of 275°F (135°C). Adjust vents as needed to maintain heat.
  5. Place the prime rib on the grill grate above the drip pan, fat side up. Close lid and insert meat thermometer probe into thickest part of roast, avoiding bones.
  6. Maintain temperature between 250-275°F (120-135°C). Grill until internal temperature reaches 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium, about 2 to 2.5 hours.
  7. Remove prime rib from grill and tent loosely with foil. Rest for 20 minutes to let juices redistribute.
  8. Pour drippings from drip pan into saucepan. Add minced shallots and sauté in butter over medium heat until softened.
  9. Pour in beef broth and Worcestershire sauce. Simmer for 10 minutes, scraping up browned bits. Strain if desired.
  10. Slice prime rib against the grain into thick pieces. Serve with warm au jus on the side.

Notes

Keep grill vents clean and open for airflow control. Soak wood chunks in water for 30 minutes before grilling. Use a meat thermometer for best results. Rest meat after cooking to retain juices. Adjust wood type for smoke flavor preference. If grill temperature fluctuates, add coals or adjust vents. Au jus can be made ahead and reheated.

Nutrition

Keywords: prime rib, wood-fired, kettle grill, au jus, barbecue, smoked meat, outdoor cooking, beef roast

Find it online: https://chrisfeasts.com/perfect-wood-fired-prime-rib-recipe-on-a-kettle-grill-with-easy-au-jus/